Mojo Shrimp

Name: Mojo Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Latin American
Ingredients: 7 cloves garlic, finely minced; Extra-virgin olive oil; 1/3 cup fresh orange juice; 1/3 cup fresh lime juice; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; Freshly ground black pepper to taste; 1 pound shrimp, peeled and deveined; Kosher salt to taste; 1/4 cup chopped fresh cilantro; Cooked white rice, for serving

Recipe GLPRc02684bb0a0fba

Latin American

Main Course

30 min

203 cal

Servings: 4

Stovetop

SNAP eligible

Succulent shrimp infused with a vibrant citrus and garlic mojo marinade, then quickly pan-seared and finished with a bright, tangy glaze. This quick and flavorful dish celebrates the bold tastes of Spanish and Caribbean cuisine with fresh lime juice, orange juice, cumin, and oregano. Serve over fluffy white rice for an elegant yet effortless dinner.

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Ingredients

7 cloves garlic, finely minced

Extra-virgin olive oil

1/3 cup fresh orange juice

1/3 cup fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon dried oregano

Freshly ground black pepper to taste

1 pound shrimp, peeled and deveined

Kosher salt to taste

1/4 cup chopped fresh cilantro

Cooked white rice, for serving

Directions

Combine the minced garlic, 1/2 cup olive oil, fresh orange juice, fresh lime juice, ground cumin, and dried oregano in a medium bowl. Whisk until well blended. Season the marinade with salt and freshly ground black pepper to taste. Transfer half of the marinade (about 1/2 cup) to a separate container and set aside for later use.
Add the peeled and deveined shrimp to the marinade remaining in the bowl. Toss gently until all shrimp are evenly coated. Cover the bowl and refrigerate for 15 minutes to allow the flavors to infuse.
Heat a large skillet over medium heat and add just enough olive oil to lightly coat the bottom. Once the oil becomes shimmering and hot, carefully add the shrimp in a single layer without crowding the pan. Sear for approximately 2 minutes until the underside turns pink and develops slight caramelization. Flip each shrimp and cook for 1 additional minute on the other side until opaque throughout (shrimp are done when they reach 145°F internal temperature or turn opaque and firm).
Pour the reserved marinade into the skillet with the cooked shrimp and bring the liquid to a gentle simmer. Simmer together for 1 minute, allowing the flavors to meld. Remove the skillet from heat and stir in the chopped fresh cilantro until evenly distributed throughout the shrimp mixture.
Divide the cooked white rice among four serving bowls or plates. Top each portion with the mojo shrimp and its flavorful sauce. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

This is a genuinely solid weeknight dish for Charlotte: shrimp is reliably fresh at Publix and Harris Teeter, and every other ingredient is a pantry standard at any major chain in the area. The stated 30 minutes is honest—marinating takes five, cooking another ten, with rice running parallel—and the whole thing reheats well as a rice bowl the next day. The main cost driver is shrimp at roughly $8–10 per pound, landing the per-serving protein cost around $5–6, but the citrus and spice make a little go a long way, so the total rarely breaks $6–7 per serving all-in. It's a low-fuss braise that doesn't need constant attention once the shrimp hits the pan.